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Shepherd's Pie
Emily Davenport
4 servings
15 minutes
British
Mains
This treasured Shepherd's Pie recipe is wonderful comfort food. It's a classic and will be sure to please all.
Recipe from The Dairy Book of Home Cookery. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- 450g (1lb) minced lamb
- 1 onion, peeled and chopped
- 2 tbsp plain flour
- 300ml (0.53 pint) lamb
- 1 tbsp tomato puree
- ½ tsp dried mixed herbs
- Salt and freshly ground black pepper
- 680g (1½lb) potatoes, peeled and chopped
- 25g (1oz) butter
- 3 tbsp milk
- Find this recipe in the Dairy Book Of Home Cookery
Directions
Dry fry lamb in a non-stick pan until browned.
Add onion and cook for 5 minutes, stirring occasionally.
Add flour and cook, stirring, for 1 minute.
Gradually blend in stock, tomato puree, herbs and season to taste. Cook, stirring, until mixture thickens and boils. Cover and simmer for 25 minutes.
Turn mince into a 1.1 litre (2 pint) ovenproof dish.
Meanwhile, cook potatoes in boiling water for 20 minutes until tender. Drain well, mash with butter and milk.
Cover mince mixture with potato. Bake at 190°C (375°F) Mark 5 for 1¼ hrs.